Ingredients:
- 1 & 1/2 lbs. chicken legs, quartered
- 4 medium-sized potatoes, cut into wedges
- 2 lemon slices
- 1 small onion, sliced
- 1 & 1/2 tsp Peri Peri blend
- 4 tsp olive oil, divided
- Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
- In a bowl, combine 2 tsp of olive oil with the Peri Peri blend to create a marinade.
- Rub the chicken pieces thoroughly with the marinade, ensuring they are well coated.
- Allow the chicken to marinate for at least one hour.
2. Prepare for Baking:
- Preheat your oven to 380°F (193°C).
- Line a roasting pan with foil or spray with a non-stick cooking spray.
- Place the marinated chicken pieces and potato wedges in the pan. Drizzle the potato wedges with the remaining 2 tsp of olive oil and season with salt and pepper.
3. Cooking:
- Roast the chicken and potatoes in the oven for approximately one hour.
- Halfway through the cooking time, turn the chicken pieces and brush them and the potatoes with any remaining marinade. Make sure the marinade is fully cooked during the last part of the roasting time.
4. Serving:
- Ensure to use a clean fork to remove the chicken and potatoes from the roasting pan, avoiding any cross-contamination with uncooked marinade.
- Serve the roasted chicken and potatoes hot with a side of fresh salad.
Enjoy!
